English Cucumber Soup - cooking recipe

Ingredients

2 lb. cucumbers
3 c. low-sodium chicken stock
3 c. plain nonfat yogurt
3 Tbsp. white wine vinegar
1 garlic clove
1 tsp. salt
1/2 tsp. white or black pepper

Preparation

Wash but do not peel cucumbers.
Cut them into 1-inch chunks and puree along with remaining ingredients in a blender or food processor.
Refrigerate at least 4 hours.